This content originally appeared on ForGoodMeasure. Republished with permission.
Horiatiki or Greek Village Salad is a traditional mix of chunky tomatoes, cucumbers, green peppers, red onion and olives dressed in red wine vinegar & olive oil, sprinkled with oregano and topped with a wonderful slab of briny feta. Crisp & refreshing it almost calls for a lazy, seaside lunch in the afternoon sun. While paying homage to tradition, my California Greek adds a little more substance through mixed greens, roasted tomatoes and a robust dressing. I like to think of it as the more formal, dinner version.
California Greek Salad
Servings 12 servings
1 cup cherry tomatoes1 tablespoon olive oil¼ teaspoon salt12 cups mixed lettuce2 cups cucumber chopped1 cup red pepper chopped½ cup red onion chopped½ cup kalamata olives¼ cup red wine vinegar1 tablespoon dijon mustard2 teaspoons garlic minced2 teaspoons oregano dried1 teaspoon salt½ teaspoon black pepper½ cup olive oil1 cup feta¼ cup oregano fresh
Preheat oven to 450 degrees.
Line a rimmed baking sheet with parchment.
Toss cherry tomatoes in olive oil, spreading on prepared baking sheet.
Sprinkle with salt.
Roast for 20 minutes, until skins blister and burst.
Rinse and drain lettuce, placing in a shallow bowl.
Add cucumber, red pepper, red onion and olives.
Whisk red wine vinegar, dijon, garlic, oregano, salt and pepper in small bowl until well combined.
Slowly whisk in olive oil until emulsified.
Drizzle dressing over salad mixture.*
Top with feta and fresh oregano.
*Dress to desired taste — leftover dressing will keep for one week refrigerated. Bring to room temperature & whisk before re-serving.
Naturally low-carb & gluten-free
Serving: 1portion | Calories: 150kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Cholesterol: 11mg | Sodium: 487mg | Fiber: 3g | Sugar: 2g
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.